Fill and boil your kettle. Pour the boiling water into a saucepan and bring back to the boil. Stir in the basmati rice and a pinch of salt. Cook until the rice is tender, 10-12 mins. Drain into a sieve or colander and keep to one side.

Meanwhile, heat in a large deep frying pan over medium heat (no oil!) and add the sesame seeds. Cook, stirring regularly, until golden, 2-3 mins. TIP: Watch it like a hawk as it can burn easily. Transfer to a small bowl and set aside. Heat a splash of oil in the empty frying pan over high heat. When hot, add the diced chicken thigh, season with salt and pepper and cook until browned, 4-5 mins. TIP: Cook in batches if necessary. Turn occasionally.

As the rice and chicken cook, chop the sugar snaps into 1cm pieces. Trim the spring onion then thinly slice. Peel and grate the garlic (or use a garlic press). Zest the lime and chop into wedges. Drain the sweetcorn.

Once the chicken is browned, add the sesame seeds and stir-fry until beginning to colour, 2 mins. Add half the spring onions, ginger puree, sriracha, garlic and sugar snaps to the pan and cook for 2 mins more, stirring frequently. TIP: The sriracha is spicy, so just add half if you don't like heat. Add the drained sweetcorn to the pan and stir-fry until piping hot, another 2 mins. Lower the heat to medium.

The chicken should be cooked through by this stage. If not, cook for a couple of mins more. IMPORTANT: The chicken is cooked when no longer pink in the middle. When the chicken is ready, stir the cooked rice into the pan and heat until piping hot, 1-2 mins. Make sure you evenly distribute the chicken, sugar snaps and sweetcorn.

Remove the pan from the heat and stir in the soy sauce and lime zest. Share between your bowls and finish with a sprinkle the remaining spring onions. Serve with a wedge of lime and Enjoy!